iRubric: Cooking Lab Evaluation-Knife SKills rubric

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Cooking Lab Evaluation-Knife SKills

Students will complete a knife skill lab in their assigned groups by the end of the class period. Teacher will evaluate individual and group skills.

Rubric Code: WX9C34W

By twadlinger

Ready to use

Public Rubric

Subject: Vocational

Type: Project

Grade Levels: 6-8

Cooking lab evaluation
	Poor Lack of effort, improper behavior or use of equipment, wandered out of assigned group, or didn't do assigned kitchen duties 5 pts	Fair Participated with only minimal effort, tendency to wander, minimal cleanup effort, skill level needs improvement 10 pts	Good Practiced good teamwork skills, completed all personal, pre-prep, and prep skills, completed kitchen duties, shows professionalism, good attitude, shows creativity, practices good techniques 15 pts	Excellent Shows leadership skills within group and class, shows professionalism, mastered techniques, shows creativity, completes assigned jobs and kitchen duties. 20 pts
Personal & Pre-prep.	Poor Did not complete preparation such as; hand washing, tying hair back, wearing apron, listening to instructions, getting out equipment and ingredients,sanitizing the lab.	Fair Student completed most of tasks, but missed one or more steps.	Good Student completed all the steps but did not use time management.	Excellent Student practiced excellent time management in completing each personal and pre-preparation task.
Knife Placement	Poor Student did not hold knife correctly on any of the practice foods.	Fair Student had correct knife placement for 2/4 practice foods.	Good Student had correct knife placement for 3/4 practice foods.	Excellent Student practiced excellent knife placement on all of the practice foods.
Pare/Peel	Poor Student did not use the correct paring/peeling technique on any of the practice foods.	Fair Student pared/peeled correctly on 2 out of 4 practice foods.	Good Student pared/peeled correctly on 3 out of 4 practice foods.	Excellent Student practiced excellent paring/peeling skills on all of the practice foods.
Slice	Poor Student did not use the correct slicing technique on any of the practice foods.	Fair Student sliced correctly on 2 out of 4 practice foods.	Good Student sliced correctly on 3 out of 4 practice foods.	Excellent Student practiced excellent slicing skills on all of the practice foods.
Dice	Poor Student did not use the correct dicing technique on any of the practice foods.	Fair Student diced correctly on 2 out of 4 practice foods.	Good Student diced correctly on 3 out of 4 practice foods.	Excellent Student practiced excellent dicing skills on all of the practice foods.
Cube	Poor Student did not use the correct cubing technique on any of the practice foods.	Fair Student cubed correctly on 2 out of 4 practice foods.	Good Student cubed correctly on 3 out of 4 practice foods.	Excellent Student practiced excellent cubing skills on all of the practice foods.
Mince	Poor Student did not use the correct mincing technique on any of the practice foods.	Fair Student minced correctly on 2 out of 4 practice foods.	Good Student minced correctly on 3 out of 4 practice foods.	Excellent Student practiced excellent mincing skills on all of the practice foods.
Safety/Sanitation/Cleanup	Poor Students did not demonstrate safety and sanitation such as; using equipment in the appropriate manner, hand washing, sanitizing, cleaning up, dish washing, and final clean-up.	Fair Student only demonstrated some safety and sanitation practices.	Good Student demonstrated proper safety and sanitation practices most of the time.	Excellent Student demonstrated safety and sanitation practices and ensured they were practiced by others in the group.
Teamwork	Poor Student did not work within his group, did not complete his assigned tasks, or showed little group participation.	Fair Student helped but with minimal effort, wandered out of group part of the time, and only partially helped other team members.	Good Student worked within group, did all assigned tasks without procrastinating.	Excellent Student worked within group and demonstrated exceptional teamwork by taking initiative in completing tasks or assisting other members.

Keywords:

Food Lab Evaluation

Subjects:

Vocational

Types:

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